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Macaroni And Cheese With Crumb Topping




Source of Recipe


Robert Redford's Zoom Restaurant


List of Ingredients




1 1/2 c. Fresh breadcrumbs made from crustless French bread
3/4 c. Freshly grated Asiago cheese (about 2 1/2 oz.)
1 tsp. Sweet paprika
8 tbsp. (1 stick) Butter, divided
6 tbsp. All-purpose flour
6 c. Whole milk
1 1/2 tbsp. Dijon mustard
1 tsp. Ground black pepper
4 c. Grated white cheddar cheese (about 1 lb.)
1 1/2 tbsp. Chopped fresh parsley
1 lb. Macaroni

Recipe



# Mix breadcrumbs, Asiago, and paprika in medium bowl
# Melt 6 tbsp. butter in heavy, large saucepan over medium heat
# Add flour and stir for three minutes
# Gradually whisk in milk, then mustard and pepper
# Cook mixture until thickened, stirring often, for about 10 minutes
# Mix in cheddar cheese and parsley
# Cool sauce slightly (Note: Topping and sauce can be made one day ahead. Cover separately and refrigerate, then rewarm sauce, stirring frequently, and thinning with milk if necessary before continuing)
# Preheat oven to 400°F.
# Butter a 15x10x2-inch glass baking dish.
# Cook macaroni in pot of boiling salted water until just tender, but still firm to bite, stirring occasionally. Drain macaroni
# Return macaroni to pot; mix in sauce and season with salt to taste.
# Transfer mixture to prepared baking dish, and sprinkle with breadcrumb topping, and dot the entire contents with the remaining 2 tbsp. of butter.
# Bake the recipe until the cheese is bubbling and the crumbs are brown. This should take about 40 minutes.
Cool slightly, then serve.

Serves 12.